Pear, Prosciutto & Hazelnut Stuffing

Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat. Diamond Brand now makes packaged chopped hazelnuts, available in most major supermarkets.

Victoria Abbott Riccardi

Used by permission. (c) Eating Well, Inc.

Pear, Prosciutto & Hazelnut Stuffing

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    3 teaspoons extra-virgin olive oil, divided 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
    4 ounces prosciutto, thinly sliced, cut into ribbons 2 Bosc pears, ripe but firm, chopped
    2 cups onion, chopped 1/3 cup chopped flat-leaf parsley
    2 cups diced fennel bulb 1/3 cup chopped hazelnuts, toasted
    1/4 cup minced shallot 1 14-ounce can reduced-sodium chicken broth
    2 teaspoons minced fresh sage 1/4 teaspoon salt
    2 teaspoons minced fresh thyme Freshly ground pepper, to taste
    1 teaspoon minced fresh rosemary


    Prep: 1 hour Total: More than 60 min
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    • 1

      Preheat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray.

    • 2

      Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.

    • 3

      Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.

    • 4

      Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.


    Note: If you don’t have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250°F until crisped and dry, about 15 minutes.

    Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

    nutritional information

    6 g
    5 g
    Saturated Fat:
    1 g
    29 g
    9 g
    550 mg
    Monounsaturated Fat:
    2 g
    1 1/2 starch, 1 vegetable, 1/2 fat
    7 g
    Carbohydrate Servings:
    1 1/2
    312 mg
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